Coat
lamb in flour and pepper. Heat oil in a large non-stick pan
and brown lamb pieces. Transfer to a large casserole dish with a lid. Sauté onion, garlic, pumpkin, parsnip, carrots and rosemary in the
same pan for 5-7 minutes. Stir through stock.Add vegetables and stock to meat in
casserole. Cover and bake at 150șC for 1 hour. Serve with rice and green
vegetables.